Name: Hot and Sour Soup
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 c Chicken Stock; 3 tb Water; 4 Chinese mushrooms, medium, d; 1/3 c Pork shreds, lean, boneless; 1/2 lb Bean curd (tofu) cut into sm; 2 tb Cornstarch; 1/2 ts White pepper, freshly ground; 2 tb Dried chinese fungi (4-5); 2 tb Wine vinegar, red; 1/3 c Bamboo shoots, shredded; 1/2 ts Sugar; 8 Dried tiger lily buds; 1 Egg, lightly beaten; 1 ts Soy sauce, dark; 1 ts Salt; 2 tb Scallions, chopped; 1 ts Sesame oil

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INGREDIENTS

4 c Chicken Stock
3 tb Water
4 Chinese mushrooms, medium, d
1/3 c Pork shreds, lean, boneless
1/2 lb Bean curd (tofu) cut into sm
2 tb Cornstarch
1/2 ts White pepper, freshly ground
2 tb Dried chinese fungi (4-5)
2 tb Wine vinegar, red
1/3 c Bamboo shoots, shredded
1/2 ts Sugar
8 Dried tiger lily buds
1 Egg, lightly beaten
1 ts Soy sauce, dark
1 ts Salt
2 tb Scallions, chopped
1 ts Sesame oil

Servings

INSTRUCTIONS

Fat grams per serving: Approx. Cook Time: 30 Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, cut the fungi and mushrooms into slices. With the fingers, shred the tiger lily stems. Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots, and pork shreds into a saucepan. Bring to a boil and simmer for 10 minutes. Add the soy sauce, sugar, salt, pepper & vinegar. Combine the cornstarch with the water. Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring. Add the bean curd and cook 1-2 minutes. Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion. Add the oil. Sprinkle each serving with scallions. NOTE: The Hot comes from the white pepper, and the sour comes from the vinegar. SOURCE: N.Y. Times Cookbook

NOTES

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Hot and Sour Soup

4 c Chicken Stock 
3 tb Water 
4  Chinese mushrooms, medium, d 
1/3 c Pork shreds, lean, boneless 
1/2 lb Bean curd (tofu) cut into sm 
2 tb Cornstarch 
1/2 ts White pepper, freshly ground 
2 tb Dried chinese fungi (4-5) 
2 tb Wine vinegar, red 
1/3 c Bamboo shoots, shredded 
1/2 ts Sugar 
8  Dried tiger lily buds 
1  Egg, lightly beaten 
1 ts Soy sauce, dark 
1 ts Salt 
2 tb Scallions, chopped 
1 ts Sesame oil

Fat grams    per serving:              Approx. Cook Time: 30 Soak the  fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After  trimming off any tough stems, cut the fungi and mushrooms into slices. With  the fingers, shred the tiger lily stems. Place the fungi, mushrooms, tiger  lily buds, stock, bamboo shoots, and pork shreds into a saucepan. Bring to  a boil and simmer for 10 minutes. Add the soy sauce, sugar, salt, pepper &  vinegar. Combine the cornstarch with the water. Add a little of the hot  soup to the cornstarch, return all to the pan, and heat to boiling,  stirring.  Add the bean curd and cook 1-2 minutes. Just before serving,  turn off the heat, add the egg, and stir a few times in a circular motion.  Add the oil. Sprinkle each serving with scallions. NOTE: The Hot comes from  the white pepper, and the sour comes from the vinegar. SOURCE: N.Y. Times  Cookbook

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Nutrition

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Serving Size: 1 Serving (373g)
Recipe Makes: 6 Servings

Calories: 135
Calories from Fat: 42 (31%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1g
Cholesterol 9.6mg		3 %
Sodium 1247.9mg		43 %
Potassium 352.4mg		9 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 14g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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